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Friday, January 10, 2014

Citrus Salads, Part 1 - Marmalade Oranges

During the cold winter months I like to have a citrus salad for breakfast. This month I will be telling you about two wonderful fruit salads that we serve at our inn.  Today's recipe is below.  Another one will be coming in a few weeks.

When we purchased Foxfield Inn 5 years ago the previous innkeeper let me use some of her recipes for a few months.  This was a great gift that Mary Pat gave me.  One of the recipes that I still make today is her special orange dish which I call Marmalade Oranges.




2          large   navel oranges (thick skinned are best)
1/3       cup      orange marmalade
4                      raspberries or maraschino cherries for garnish


Directions:

Peel the oranges and remove as much of the pith as possible.  Carefully separate the oranges into individual segments and slice each into 4 pieces.  Transfer to a medium size bowl.

Warm orange marmalade in microwave for 30 seconds.  This step isn’t really necessary but it does help make the next step easier.


Stir the marmalade into the oranges until the orange pieces are covered. 

Refrigerate for at least 1 hour or overnight (which is what I do).

Spoon into 4 serving bowls and top with a raspberry or a maraschino cherry.
 

I hope you enjoy!
Kathryn

Your Innkeepers,
Dan and Kathryn Bundy
Foxfield Inn | A Charlottesville, VA Bed & Breakfast





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